Spinach and Ricotta Lasagne

Once the oven is hot put the pine nuts on a baking tray. Put the baking tray in the oven for 2 mins to brown them off. Tip: Keep an eye on your nuts as they can burn very easily.

Heat 2 tsp of olive oil in a nonstick pan on medium heat. Once hot add in the garlic and cook for a minute. Mix in the tomatoes, the Italian herbs, ¼ tsp salt and a few grinds of black pepper. Add ¼ tsp of sugar (if you have some) and cook on low heat until the sauce thickens.

Heat 1 tbsp of olive oil on medium-high heat in the largest pan you have. Once hot, tip in the spinach and put a lid on for 1 minute. Take off the lid and give the spinach a good stir and cook for 1 more minute. Transfer the spinach to a colander and leave on the side.

In a bowl mix the ricotta with 1 tbsp of very finely diced shallot and ¼ tsp of salt. Once the spinach is cool, squeeze every last drop of water out with your hands. Tip: Or you can squeeze it dry in a kitchen towel. Chop the spinach very finely and then mix it thoroughly into the ricotta mixture.

Lightly coat the bottom of an ovenproof dish with some olive oil and put a layer of lasagne on the bottom. Spread ¼ of your ricotta and spinach mixture onto the pasta and sprinkle over ¼ of the pine nuts. Spread ⅓ of your tomato sauce across the ricotta. Put a layer of pasta on the top to cover everything.